Raw Key Lime Pie
4.72 from 14 votes

Raw Key Lime Pie

The “key” to this dish is the fresh lime juice—accept no substitutions! You won’t believe the fantastic texture of this pie—the avocados add an unbelievable creaminess to the filling.
Makes one 9-inch pie
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 421kcal
Author Amy Katz


For the Crust

For the Filling


Make the crust:

  • Lightly grease a 9-inch spring form baking pan with coconut oil.
  • Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan.

Make the filling:

  • Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth.
  • Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.


Reprinted from THE BLOSSOM COOKBOOK by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2017, Ronen Seri and Pamela Elizabeth


Calories: 421kcal | Carbohydrates: 33g | Protein: 3g | Fat: 32g | Saturated Fat: 8g | Sodium: 69mg | Potassium: 426mg | Fiber: 6g | Sugar: 22g | Vitamin A: 85IU | Vitamin C: 15.3mg | Calcium: 38mg | Iron: 1.7mg